Source: Adapted from “This Can’t Be Tofu”
Serves: 6
1 pound chicken thighs without skin
1/3 cup apple cider vinegar
1 tablespoon canola oil
4 garlic cloves
1/2 teaspoon dried thyme
1 bay leaf
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon chipotle pepper, ground
1 tablespoon ground chili peppers (mild chilis)
1 tablespoon paprika
1/2 cup chopped cilantro (dried is acceptable)
Cut chicken into rough cubes about 2″-3″ large. Place in a bowl.
Combine all other ingredients and mix well. Pour over chicken and cover bowl. Allow to marinate in refrigerator one hour to overnight.
Remove from refrigerator and run chicken, along with remaining marinade, through grinder. If using food processor, use a series of pulses rather than chancing the meat turning into a puree.
Notes:
An eqal amount of dark meat turkey may be substituted. It can even be made with tofu, but why?
This is a good substitute for commercially prepared chorizo.
Try it with scrambled eggs and tortillas or add it to chili.